I made this risotto for my book club last month and promised to share the recipe with you guys.
The recipe is based on this one but I made mine oil and gluten free as well as vegan. It was still really good! #shocker I made it again to photograph it and turns out, it's an easy weeknight dinner!
8 cups of vegetable broth
1/2 large onion, diced
2 bell peppers (red, yellow or orange), diced
1 3/4 cup arborio rice
3/4 cup dry white wine
salt to taste
1/2 tsp tumeric (optional)
Bring broth to simmer in a medium pot on the stove. Heat some water or broth in a large skillet or dutch oven over medium-high heat. Add diced onions and cook for about 2 minutes until translucent.
Add diced peppers and cook 8-10 minutes, adding more water/broth to keep from sticking to pot.
Add uncooked rice and stir for a minute or so to coat the rice with the pepper/onion mixture.
Pour in wine (I used Sauvignon Blanc) and cook for a minute or two. (You can skip the wine and just start adding broth if you prefer.)
Start adding heated broth a cup and half at a time, stir gently and allow to be absorbed completely by the rice. Turn heat down to medium. Repeat for 25-30 minutes until rice is al dente. You might not use all of the broth. This last step may sound a bit labor intensive, but it's really not bad..just carry on with making the rest of you dinner, checking on the rice/broth and adding more broth as needed.
When the rice is done, take the pot off of the heat and add a little more liquid. Stir in the optional tumeric (gives it beautiful color and a little kick of spice) and salt if needed.
Serve and enjoy. You can add some Parmesan cheese if you like.
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